Aged and Butcher

Aged and Butchered just landed in Berawa, Canggu, and it's totally changing the steak game on this side of Bali. This isn't your typical beachside grill - we're talking serious steakhouse vibes in the heart of surf country. Located inside The Komu Hotel on Jl. Pantai Berawa, this place brings the same high-end experience that made their Jakarta location famous. What makes this spot way different from other Canggu restaurants is the Japanese yakiniku twist they put on premium aged steaks. You'll find both dry-aged and wet-aged cuts that have been aged to perfection, then grilled over coffee wood charcoal for that extra smoky flavor. The restaurant runs with a nose-to-tail philosophy, so they're using every part of the animal - even turning bone marrow into rests for your cutlery, which is pretty cool. The space itself is modern and sophisticated, nothing like the casual beach warungs you'll find everywhere else in Canggu. They've got room for 52 people in the main dining area, plus two private rooms that can seat up to 9 each (or combine them for groups of 18). There's also a full bar with 27 different whisky dispensers - whisky lovers are going to have a field day here. Chef Andri Dionysius, who's behind the whole MDA Restaurant Group, runs the show and really knows his stuff when it comes to premium meats.

Sophisticated steakhouse offering dry and wet-aged cuts grilled over coffee wood charcoal. The marrow tartare is exceptional, and the 27 whisky dispensers create an interactive bar experience. Private dining rooms available for special occasions.